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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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03-18-2009, 08:26 AM
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#31 |
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Guest
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Brethren Disclaimer
Thoughts from a second year CBJ. I judged 11 or 12 comps in 2008. I've yet to compete. Judging garnish, I look at: Is it nicely done? Is it neat? Does the green favorably complement the meat? Is it legal? Period. Next box. For me, that is the end of the visual influence. Think about it, in the next step, each judge picks a piece from the passing boxes. In doing so, that presentation is being dismantled. By the time all of the entries are on my judging "plate" that first impression association has vanished. Hence, in my experience, at the judges' table, appearance has zero influence on taste, texture. |
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03-18-2009, 08:55 AM
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#32 |
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somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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AGTBBTD
"Another garnish thread beaing beaten to death"
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KCBS Member #14287
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03-18-2009, 10:23 AM
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#33 | |
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Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Quote:
In a farking MEAT contest...Great point!
__________________
Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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03-18-2009, 10:45 AM
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#34 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Hey did you guys know that Thermapens are on sale?
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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03-19-2009, 06:43 AM
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#35 |
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Knows what a fatty is.
Join Date: 03-28-08
Location: Centralia,MO
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I have competed for several years now. Although I know the importance of garnish in a KCBS contest, I find it funny that in other culinary competitions garnish is supposed to be FUNCTIONAL. Or in other words, bring something to the party from a taste standpoint. You should be able to eat the garnish and it enhances the dish. But for some reason in KCBS contests garnish is nothing more than a picture frame. Dont understand it but we all do it and spend a LOT of time on it.
Just my $.02
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Clint Eastin The Muddy River Boys |
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03-19-2009, 07:40 AM
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#36 |
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is one Smokin' Farker
Join Date: 09-16-07
Location: Mukwonago, Wi
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this is all will say can you judge the meet and not judge the sauce on it because your not suposed to judge the sauce just the meet .... same thing with garnish its there so you judge it!!! as for me i think every one who uses sauce is a cheeter ... and should be flogged thank you for your time...lol
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i feel i should say something profound .... so drink up the beers getting cold |
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03-19-2009, 07:46 AM
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#37 |
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On the road to being a farker
Join Date: 08-22-06
Location: New Paltz NY
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Vinny, you should have locked the thread right after your first reply and made it a sticky.
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[B]Bernie[/B] [B]Q-Less[/B] [I][B]kcbs cbj, wsm, ihb[/B][/I] |
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03-19-2009, 08:18 AM
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#38 | |
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somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
__________________
Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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03-19-2009, 08:42 AM
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#39 |
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is one Smokin' Farker
Join Date: 01-11-09
Location: saint peters, mo
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all of this is good information, and i will see how we are taught this saturday in columbia mo at the kcba class i will be taking
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03-19-2009, 06:44 PM
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#40 | |
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is one Smokin' Farker
Join Date: 09-16-07
Location: Mukwonago, Wi
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Quote:
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i feel i should say something profound .... so drink up the beers getting cold |
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03-20-2009, 07:51 AM
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#41 | |||
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somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
Quote:
Quote:
__________________
Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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